I had never seen it made from scratch – so I was pretty excited about this process. I have a little confession – I love spätzle – LOVE it. The chefs all decided upon the side dishes on the spot and started us chopping up squash, cutting onion, and creating the spätzle dough.

I was happy I had a very light breakfast – this was going to be a day of eating. We also had rabbit sauerbraten, lamb sauerbraten and the traditional beef sauerbraten being marinated. We were making not one, but FOUR type of sauerbraten – one of which Chef Ralf himself had never made before – fish sauerbraten. I felt as if I had walked onto the set of Germany’s Next Top Chef! We didn’t really get recipes and it wasn’t a step by step type of class – instead we all served as sous chefs helping out Ralf and his real Sous Chef did pieces of the meal. However individuals like Karina and I can join any single class at any time too.Ī sauerbraten diagram…in German – luckily I had Karina to translate! Our German Chef and InstructorĬhef Ralf handed us an apron and we entered the metallic kitchen. Karina did say that the quality of questions being asked had her a little intimidated – the people in this class were pretty serious about cooking! This was definitely not a little tourist class – the class was full of locals who were part of a longer cooking series that Coledampf’s offered. But my secret weapon was Karina who tried her best to translate for me – so forgive the lack of detail in this post – I will let the photos do most of the talking for me.

He pointed to a little chalk board full of diagrams and loads of German words – yes – this class was in German – so I was at a slight disadvantage. The sauerbraten we’d be cooking today had been marinating for 4 days! It is of utmost importance that the marinade ingredients be of high quality and that you provide ample marinade time – 48 hours minimum.

It became a popular way to keep meat and Ralf told us that originally it was made with horsemeat. Sauerbraten has been around for over 1000 years and was originally a way to preserve food without refrigeration. Sauerbraten HistoryĪs I oohed and ahhhhed about the tables made out of doors and saw horses, the chairs, and the store design, Chef Ralf ensured we all had some coffee and instructed us to site down for a little sauerbraten history before we started the hands on work.Ĭoledampf’s creative space for food – with creative interior design! Somehow this all fit together seamlessly as a shrine to food. However the space also included a lunch café, a coffee bar, and a cooking ‘classroom’. The cleverly designed store section sold high quality pots/pans and cooking accessories to restaurants and uber foodies. This wasn’t just a cooking classroom – it was more of a creative space for food lovers and chefs. As I entered and started looking around the shop, my eyes focused in on the details – the space was industrial, metallic, and beautifully designed. Together we entered Coledampf’s and Companies store/classroom. The Perfect Space for a Cooking Class in Berlin.Coledampf and Companies Cooking Classes.

Times life series sauerbraten recipe